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Ingredients
Serves: 8

25g dried porcini mushrooms

250ml boiling water

450g skinless, boneless chicken breast fillets

salt and pepper to taste

1.5 litres chicken stock

25g sun-dried tomatoes (not packed in oil), cut into small pieces

2 tablespoons tomato puree

75ml olive oil

2 cloves garlic, finely chopped

1 red onion, finely chopped

2 (400g) tins artichoke hearts, drained and chopped

1/4 teaspoon black pepper

30g fresh parsley, chopped

2 tablespoons fresh lemon juice

125ml dry white wine

40g Parmesan cheese, grated or to taste

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MethodPrep:50min › Cook:40min › Ready in:1hr30min

Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavoured water.

Season chicken breasts with salt and pepper. Barbecue chicken breasts until no longer pink in the centre, about 6 minutes per side. Once cooked, set aside.

Pour chicken stock into a large pot and bring to the boil over high heat. Stir in sun-dried tomatoes, tomato puree and reserved mushroom liquid. Reduce heat to medium-low and simmer for 15 minutes.

Meanwhile, heat the olive oil in a large frying pan over medium heat. Stir in garlic and onion and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice and white wine. Bring to the boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken stock.

Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.